October 14 @ 6:30 PM

Join René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs Noma’s acclaimed fermentation lab, to discuss the release of their highly anticipated book, The Noma Guide to Fermentation.

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavour profiles, and in this book, René and David share never-before-revealed techniques to creating Noma’s extensive pantry of ferments, with a book created especially for home cooks.

René and David have created an interactive demonstration that highlights the special dimensions fermentation brings to flavour, and will be sharing a special treat from their book. Book signing to follow.